Frannywanny

It's no big secret how much I love ice cream. Served on a cone, cup or on top of a freshly baked waffle, ice cream has been my favorite meal-ender since I was a kid. I'm also glad that my office somehow has a steady supply of Magnum Ice Cream, thanks to all those who got confirmed and/or promoted, making it so convenient for me to just grab a pack when I need to de-stress or to end my lunch on a happier note. It may not be the healthiest dessert on the planet but hey, it makes me happy so I'm sticking by it. :) Gelato is the Italian's take on ice cream. What makes it different from it's American counterpart is the use of less cream and more milk. Thus, if you think about it, gelato has less fat content vs. any ordinary US-made ice cream. There's a whole lot of science that goes into making a gelato which Paul was trying to explain to me all evening. Things like the speed of churning the gelato, the sugar content, the freshness of the ingredients and so on. ...

My family has been a long time loyal patron of Buon Giorno Tagaytay . Every trip to Tagaytay would not be complete without two things: a meal at Josephine's and lunch at Buon Giorno . Yes, that's how loyal my family can get. For as long as we love the food and we find the price reasonable, expect us to be back regularly. After lunch at Buon Giorno my parents love to spend more time around the area as we enjoy the cool breeze and the beautiful sight of the Taal Volcano. Once in a while, my mom would crave for something Italian and to her dismay not a single Italian restaurant here in Manila could satisfy her craving as much as Buon Giorno could. Her request is simple: fresh ingredients, balanced flavor, top quality meat. Our favorite is the Smoked Salmon with Mango Dill Sauce and their Risotto. We were so happy when Buon Giorno opened their first branch in Metro Manila along Shaw Boulevard. Sadly though, the ambiance there just doesn't match with that of their Tagaytay br...